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9 reasons why you should eat dark chocolate
Delicious treats can be healthy; raw, unprocessed and unsweetened dar chocolate is so healthy in fact that it contains more antioxidants than green tea and red wine. To sweeten naturally and tone down bitterness, just add honey.
Derived from the cocoa tree, raw cocoa powder is rich in protein, fats, calcium, iron, carotene, vitamins B1, B2 and C, chromium, zinc and magnesium.
Here are 9 reasons cocoa is good for you:
1. Cocoa fights depression: Raw cocoa contains tryptophan, a chemical that is involved in the production of serotonin. Serotonin is a neurotransmitter that regulates anger, aggression, mood and sleep. In essence, cocoa makes you feel happy and is a natural anti-depressant.
2. Cocoa is good for your heart: Studies have shown that regular consumption of cocoa reduces the risk of blood clots, strokes and heart attacks. Magnesium is essential for the cardiovascular system; most people who suffer heart attacks have low levels of magnesium. Raw cocoa powder is high in magnesium and a study from 2006 found that consuming cocoa regularly resulted in a 50 percent reduction in cardiovascular mortality.
3. Cocoa increases HDL (healthy) cholesterol: Cocoa powder contain oleic acid, a monosaturated omega-9 fatty acid. Scientific studies have demonstrated that this type of fat increases levels of HDL cholesterol.
4. Cocoa reduces LDL (unhealthy) cholesterol: A study found that people who ate about 99 grams of cocoa a day for two weeks experienced a significant reduction in LDL cholesterol.
5. Cocoa reduces blood pressure: According to various studies, regular consumption of cocoa powder lowers both systolic and diastolic blood pressure.
6. Cocoa increases insulin sensitivity: Diabetes and hypoglycemia develop as a result of insulin insensitivity; because cocoa increases insulin sensitivity, researchers have found that it can actually protect against these diseases.
7. Cocoa is a natural stimulant: Cocoa contains caffeine, making it a healthier alternative to coffee.
8. Cocoa is considered by many to be an aphrodisiac: Many people who habitually consume cocoa have noticed an increase in sexual drive. This may be because cocoa increases levels of serotonin, which among other things, is a factor in sexual drive.
9. Cocoa can help you lose weight: As bizarre as it may sound, cocoa has indeed been linked to weight loss in scientific studies. Researchers believe this is because cocoa is rich in fiber, which helps to prevent fat absorption. Fiber also satiates hunger, which can also lead to weight loss.
References:
Kok, F.J. & all. "Cocoa intake, blood pressure, and cardiovascular mortality." Archives of Internal Medicine. 166: 411-417. 2006.
Lee, K.W. & all. "Cocoa has more phenolic phytochemicals and a higher antioxidant capacity than teas and red wine." Journal of Agri. Food Chem. 3: 51(25): 7292-5. 2003.
Grassi, D. & all. "Short-term administration of dark chocolate is followed by a significant increase in insulin sensitivity and a decrease in blood pressure in healthy persons." American Journal of Clinical Nutrition. 81 (3): 611-4. March 2005.
Dr. Bo Nielsen's comments:
For everyone that loves dark chocolate, these three studies bring good news. There are many reasons why intake of cocoa is so healthy. One of the ingredients, chromium, explains why cocoa can reduce sugar cravings. From other studies we know that chromium has the ability to reduce cravings and help you lose weight. If you do not like dark chocolate and want to reduce your sugar cravings, you should take a supplement containing 200 mcg of chromium either in the form of chromium picolinate or as chromium polynicotinate. The last form is preferred by many.
Source: Doctors Natural Nutritional Supplements
Derived from the cocoa tree, raw cocoa powder is rich in protein, fats, calcium, iron, carotene, vitamins B1, B2 and C, chromium, zinc and magnesium.
Here are 9 reasons cocoa is good for you:
1. Cocoa fights depression: Raw cocoa contains tryptophan, a chemical that is involved in the production of serotonin. Serotonin is a neurotransmitter that regulates anger, aggression, mood and sleep. In essence, cocoa makes you feel happy and is a natural anti-depressant.
2. Cocoa is good for your heart: Studies have shown that regular consumption of cocoa reduces the risk of blood clots, strokes and heart attacks. Magnesium is essential for the cardiovascular system; most people who suffer heart attacks have low levels of magnesium. Raw cocoa powder is high in magnesium and a study from 2006 found that consuming cocoa regularly resulted in a 50 percent reduction in cardiovascular mortality.
3. Cocoa increases HDL (healthy) cholesterol: Cocoa powder contain oleic acid, a monosaturated omega-9 fatty acid. Scientific studies have demonstrated that this type of fat increases levels of HDL cholesterol.
4. Cocoa reduces LDL (unhealthy) cholesterol: A study found that people who ate about 99 grams of cocoa a day for two weeks experienced a significant reduction in LDL cholesterol.
5. Cocoa reduces blood pressure: According to various studies, regular consumption of cocoa powder lowers both systolic and diastolic blood pressure.
6. Cocoa increases insulin sensitivity: Diabetes and hypoglycemia develop as a result of insulin insensitivity; because cocoa increases insulin sensitivity, researchers have found that it can actually protect against these diseases.
7. Cocoa is a natural stimulant: Cocoa contains caffeine, making it a healthier alternative to coffee.
8. Cocoa is considered by many to be an aphrodisiac: Many people who habitually consume cocoa have noticed an increase in sexual drive. This may be because cocoa increases levels of serotonin, which among other things, is a factor in sexual drive.
9. Cocoa can help you lose weight: As bizarre as it may sound, cocoa has indeed been linked to weight loss in scientific studies. Researchers believe this is because cocoa is rich in fiber, which helps to prevent fat absorption. Fiber also satiates hunger, which can also lead to weight loss.
References:
Kok, F.J. & all. "Cocoa intake, blood pressure, and cardiovascular mortality." Archives of Internal Medicine. 166: 411-417. 2006.
Lee, K.W. & all. "Cocoa has more phenolic phytochemicals and a higher antioxidant capacity than teas and red wine." Journal of Agri. Food Chem. 3: 51(25): 7292-5. 2003.
Grassi, D. & all. "Short-term administration of dark chocolate is followed by a significant increase in insulin sensitivity and a decrease in blood pressure in healthy persons." American Journal of Clinical Nutrition. 81 (3): 611-4. March 2005.
Dr. Bo Nielsen's comments:
For everyone that loves dark chocolate, these three studies bring good news. There are many reasons why intake of cocoa is so healthy. One of the ingredients, chromium, explains why cocoa can reduce sugar cravings. From other studies we know that chromium has the ability to reduce cravings and help you lose weight. If you do not like dark chocolate and want to reduce your sugar cravings, you should take a supplement containing 200 mcg of chromium either in the form of chromium picolinate or as chromium polynicotinate. The last form is preferred by many.
Source: Doctors Natural Nutritional Supplements
Views: 241
Replies to This Discussion
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Permalink Reply by Iggy Dalrymple on -
I agree about the health benefits of chocolate and I drink a large mug of hot natural organic cocoa each morning. My organic cocoa is light brown. The term "dark chocolate" is confusing. Much of the "dark chocolate" is "dark" because it has been "Dutched" or treated with an alkaline solution to make it "dark". The "Dutching Process" can reduce the total flavanoid content by two-thirds. Hershey now proudly charges you more for their "Dark Dutched Cocoa". Hershey is exploiting the "dark chocolate" mystique, charging the customer more for an inferior product.
In contrast, a non alkalized cocoa, such as Hershey's, is also unsweetened, but because it has not been Dutch processed, it still contains cocoa's natural acids. Non alkalized, or natural cocoa tends to be lighter in color but less mellow in flavor. www.exploratorium.edu/cooking/icooks/9-2-02.html >
Cocoa is alkalised during the manufacturing process to make it easier to mix and digest. Alkalisation can also be applied to change the colour of the product.
The health benefits of antioxidant-rich chocolate such as improvements to cardiovascular health have received much recognition in recent years, with positive findings from a number of studies impacting on consumer awareness.
Chocolate manufacturers are using high cocoa content (over 70 per cent) as a means of differentiation, and cocoa has also received attention for its potential in functional food applications.
However, the cocoa content does not necessarily mean that the flavonol content is high, as new research published in the Journal of Agricultural and Food Chemistry found that alkalising has negative impacts on the flavonol levels.
"The large decrease found in the flavonoid content of natural cocoa powder, together with the observed change in the monomeric flavanol profile that results from the alkalisation treatment, could affect the antioxidant properties and the polyphenol bioavailability of cocoa powder products," said the study's authors. www.nutraingredients.com/news/ng.asp?n=84756&c=HFDm3bemoWIectUj... >
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